INGREDIENTS
1 pkg. Two Stonefire Garlic Naan
1 pkg. Johnsonville Chorizo
1 large tomato, diced
1/2 medium white onion, diced
Juice of 1 lime
1/4 cup cilantro, chopped
1 small diced jalapeno (optional)
1 corn on the cob (or 1 small can of sweet corn)
1 tsp cumin
8 oz. shredded cheese (your choice. I used a mix of white and yellow)
2 tsp olive oil
Salt and pepper
INSTRUCTIONS
- Preheat oven to 400
- If using fresh corn, cut kernels from cob
- Make Pico de Gallo by combining tomato, onion, corn, lime juice, cumin jalapeno, salt and pepper in a small bowl. Set aside.
- Brown chorizo in a skillet over medium heat until cooked through
- Place your naans on a parchment-lined baking sheet
- Brush with olive oil
- Top each naan with shredded cheese and cooked chorizo
- Bake for 10 – 12 minutes
- Remove from oven and top with Pico mixture
- Optional – serve with sliced avocado and sour cream